Oh winter is nearly here and the weather is getting cooler and cooler, perfect opportunity to start cooking curries again! I am a huge fan of using lamb in my curries, especially pre-boiled to basically make the meat so soft it melts in your mouth. I’m sure if my 5 month old baby would eat curry, even he would be able to chew on this meat using his toothless gums, lol. This is not your typical Rendang Curry and it’s not the most authentic, but it sure is an easy recipe anyone can make! Rendang curries are generally dryer and … Continue reading Indonesian Lamb Rendang Curry (Gulai)

A couple of weeks ago, I bought a massive boneless leg of lamb from CostCo and left it in the office freezer. Over the weekend, I decided to take the lamb (now frozen) home and planned to quickly put it back in the freezer at home before it thawed. After all, I could not possibly cook the lamb for just the two of us.. this could easily feed 8 hungry people! But… DOH! I took it out of the car (in an environmental friendly shopping bag) and just left it there on my office chair and forgot to put it … Continue reading What To Do With Leftover Roast Lamb

I have to admit it feels good to be home… BUT I didn’t like the cleaning and vacuuming and the washing, as for the cooking.. I don’t mind it as much, hehe. It does feel good to cook up food that makes my kitchen smell good. First night back, I was too lazy to cook anything fancy since we only just got home at 4.00pm and spent the afternoon opening Christmas presents, making a mess, and then I had to tidy up the mess. So I whipped up some fettucine with pasta sauce (not even meat or anything since my … Continue reading Moroccan Lamb Tagine and Cruise Photos!

I bought a couple of lamb shanks recently but wasn’t sure if I had red wine in my pantry to cook the “proper” lamb shanks. I did not have red wine, so I basically whipped up a spontaneous mixture of flavors to cook these beautiful lamb shanks in a flavorsome stew with whatever I had in my kitchen. The ingredients were: 4 lamb shanks 5 large cup mushrooms, sliced 2 carrots, chopped 1 red onion, roughly chopped 1 tbsp minced garlic 1/2 cup tomato sauce 4 tbsp dark soy sauce 1 tbsp rosemary 1 tbsp tarragon 1 tsp chilli paste … Continue reading Braised Lamb Shanks with Mushroom and Carrots

I was inspired to cook up some classic lamb cutlets tonight after being pampered by our friends last weekend with a very similar dish. They’ve basically told me what was in their “crumb” and I improvised a little by adding some lemon and mint in the recipe. I find the freshness of mint combined with the hint of citrus and the wholesomeness of basil pesto and breadcrumb complimented the tender cooked lamb cutlets perfectly! Extremely happy with this recipe, I hope you enjoy it too 🙂 Serves 2 or 3 – Easy Weeknight Dinner Ingredients: 8 – 12 lamb cutlets … Continue reading Lemon, Mint and Pesto Lamb Cutlets

Serves 4 This is the best way to cook a roast lamb. The result is this tender, melt in your mouth lamb meat and crispy skin which makes you wish there was more skin around the lamb! I happen to use the lamb leg in this recipe, but if you choose to use the lamb shoulder instead, there will be more fat within the meat so it becomes even more tender. Nevertheless, this roast lamb leg is equally as tender – and there is just enough fat in and around it to create a delicious flavor. This recipe was inspired … Continue reading Garlic & Rosemary Slow Cooked Roast Lamb

Hello again! Didn’t think I would blog again so soon… but I had a random inspiration today! You see, last night I actually cooked triple the portion specified in my previous recipe for the Lamb and Potato Korma… which means, I had PLENTY of leftovers! What do you do with leftover lamb curry? Well, I’ve already made some frozen meals with some leftover rice.. but I didn’t want to just have steamed rice with all my curries… SURELY I could do something else to it! Well… partially due to my latest obsession with PIES and pastries and well, potatoes in … Continue reading Mini Lamb Curry Cottage Pies Recipe